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This study evaluated the fillet quality parameters and the fatty acid profile of Nile tilapia subjected to transport with essential oil of  Ocimum basilicum  and eugenol. Fish was distributed in five treatments: N: non-transported; C: transported with water only; A: water + ethanol; E: water + eugenol; and M: water +  O. basilicum . The anesthetics prevented the decrease of the fillet pH. The colorimetry a* (red) was higher for the fish fillets transported with ethanol. The water loss due to dripping was higher in fish transported in water + ethanol. The water loss due to thawing was lower in the nontransported fish fillets. The non-transported fish fillets presented a higher margaric acid content. In general, the fatty acid profile was not altered in its composition, showing that the use of eugenol and  O. basilicum  essential oil did not change the final quality of the fillet.

journal of aquatic food product technology

Potential of Natural Anesthetic  Ocimum basilicum  Essential Oil and Eugenol in the Preslaughter Transport of Nile Tilapia  Oreochromis niloticus  and its Effect on Fillet Quality